Most Saturday mornings, you can find us at one of the many farmer’s markets around town. Our 2 year old has been going since he was 6 weeks old, and is quite at home there. (In fact, anytime I ask him what he wants to do today, he says, “Go to Farmer’s Market!”)
Lately he has been very involved in the shopping process, as he loves to pick out the veggies, take them to the farmer and then hand over the money. It’s fun to see him so excited about buying fresh vegetables, and it is our hope that this is building a strong, healthy foundation for a lifelong love of nutritious food.
This past week, we bought some delicious sweet potatoes, onions, carrots and kale for use in the soups we love to make in the fall. I find that soup is the best way to get my son to eat lots of veggies.
Since the weather is turning cooler, I was craving chili, but knew I had to make a “non-spicy” (in other words no chili powder) chili. This is what I came up with: